Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

Tish Boyle

Ingredients Nutrition

Directions

  1. Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
  2. In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
  3. Add in the egg yolks and ½ cup of sugar; process until well blended.
  4. Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
  5. Transfer mixture to a bowl.
  6. In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
  7. Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.
  8. Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
  9. Scrape the batter into the prepared pan and smooth the top.
  10. Sprinkle the remaining 1/3 cup cookie crumbs over the top.
  11. Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
  12. Transfer the pan to a wire rack and cool for 30 minutes.
  13. Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
  14. To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.

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